Clos Bagatelle and Creamy Salmon Tagliatelle Food Pairing
Summer is the perfect time to go to the beach and eat some yummy seafood so it's natural that I gravitated towards a creamy salmon tagliatelle pairing with this wonderful Clos Bagatelle Saint-Chinian wine. This light summery wine is a blend of Roussanne, Grenache Blanc and Carignan Blanc. This mixture makes for a perfectly fruity and mineral wine, perfect for seafood dishes and especially salmon recipes.
Fresh salmon can be a tricky thing to master especially because it cooks so quickly and can become dry and mealy. To avoid that the best is to sear it in a pan at high heat and then take it off the flame in order to keep that "melt on your tongue" texture that goes hand in hand with a well cooked salmon. But I'm getting ahead of myself...
Fillets of fresh salmon
To start off, we need to get the fresh ingredients. The salmon is the most important as it will constitute the essential part of the dish. The best is to go to your local fishmonger or buy it fresh from your local supermarket. You'll want to adapt the quantities depending on how many people you're cooking for but I've found that two fillets at a total of 280 grams is quite enough for 4 servings.
Next you'll want to take care of the other ingredients, you'll need 1 shallot, finely chopped, 4 heaped tablespoons of creme fraiche, some white wine to create the base of the sauce with the shallots and finally a handful of fresh dill finely chopped.
Now that all the ingredients are ready, it's time to start cooking.
First things first, the salmon, as I said earlier the trick here is to sear the salmon quickly in order to get it nicely cooked on the outside while maintaining the softness on the inside. Once that's done take off the heat and but it to the side, we'll come back to it later.
Next is the sauce, once you've taken the two fillets out of the pan, you keep the cooking juices from the salmon and use them as a base for your sauce. Add the chopped shallots and cook them in the pan, all the while making sure they don't get too brown. Once they start soaking up the oil and sticking together, add in some white wine and mix, the alcohol will start to evaporate and what's left over will mix with the onions creating a creamy sauce. Finally add in the creme fraiche and turn down the heat. This is when you can add in the chopped dill to come and add some flavor to the sauce along with some salt and pepper.
Now that the sauce in itself is finished, you can add in the salmon fillets, making sure that you peel off the skin on the backside. It should come right off if you've cooked the salmon correctly. Then depending on what you prefer you can either leave the salmon fillets, as is, in the sauce or crush it up in little chunks and mix it in. Personally I prefer it mixed in, but you can adapt it to your preference.
While you're letting the sauce stir and do its thing now it's time to cook the tagliatelle. Follow the instructions on the pack to get the tagliatelle's firmness to your preferred taste. Once the pasta is ready all that is left is to mix the pasta and sauce together serve up a plate topped off with a little dill and enjoy your meal with a glass of Clos Bagatelle.
What about you? What's your favorite wine to pair with seafood dishes?